The “Batard” Bread

Batard Bread . . . The “Bastard” Baguette!

photo_383

 

Yes, “batard” is the French word for “bastard” in English.  It seems rather harsh, right?  In bread circles, the batard is the bread of inferior, irregular and dubious origin . . . or simply known as the inferior baguette. It seems so cruel to place such hard judgement on a simple loaf of bread.  This is all due to the fact that the batard bread is typically half the length and many times the width of a classic baguette.  It’s crust to bread ratio is completely off. . . among the snobby baguette lovers.   Within the bread family, the batard is considered the baguette’s squat cousin.  How can families be so cruel?

I like to consider myself a bread eater who simply does not discriminate or alienate any particular bread.  I enjoy a vast array of breads from many culinary origins.  They all seem to feed a unique taste and purpose within different meals.  That point taken, there is one thing for certain that the batard can do better that a baguette.  The batard is the ideal base for my lunchtime sandwich!  And who doesn’t love a sandwich for lunch?

photo_385

 

The batard’s fat shape and doughy consistency has made my lunchtime meal that much more delicious!

I encourage you to explore your local artisinal bakerys and find yourself a loaf of batard.  Cut yourself a nice thick slice and start building a sandwich that gets you happy to eat and nourishes your soul.

photo_384

 

If any of you live in Amsterdam or happen to visit, I highly recommend an amazing French bakery called GEBR. NIEMEIJER.  My husband introduced me to it and it has become a weekly visit.  We enjoy many morning walks there. . . And yes, we always purchase their amazing baguette but never without a loaf of batard.  Everything we have tried there is delicious!  Check out there website www.gebroedersniemeijer.nl and visit – you will be grateful!

Good bread is just that . . . GOOD!

Slice it any way you like and add your toppings.  Sandwiches are that simple.  Good ingredients make the tastiest lunches.  Right now, I am loving slices of avocado with fresh figs with just the right amount of mayo and balsamic creme – YUMMY!

photo_381

 

Another favorite of mine is diced up colorful tomatoes, julienned sun-dried tomatoes, purple & green basil leaves with a thick spread of aioli or hummus.

photo_380

Sandwiches and lunchtime are a perfect match for me!

photo_382

 

To turning an inferior baguette into a superior sandwich . . . one slice of batard at a time, M.

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>